Sweet grass is a widely used and revered sacred plant, it’s still harvested today, and continues to play an important role in Indigenous cultures. Chef Christa-Bruneau Guenther, owner of Feast Cafe Bistro an Indigenous restaurant in Winnipeg Manitoba, is here to show us you can cook with it too.
INGREDIENTS
Sweetgrass Lemon Vinaigrette
Sweetgrass Tea
Sweetgrass Compote
- 1-2 cups frozen mixed berries
- 4 tbsp maple syrup or honey
- 2 inch piece sweetgrass
- 4 tbsp water
METHOD
Sweetgrass Lemon Vinaigrette
What You Need To Do:
For the dressings I combine..
- 3 parts sweetgrass infused olive oil (3 tablespoons)
- one part fresh squeezed lemon juice (one tablespoon)
- a pinch of sea salt & pepper, a teaspoon of dijon mustard
Use a fork to whisk it until it’s all incorporated and pour it over the salad!
Seagrass Tea
Get your water boiling. It smells and tastes like vanilla with a slight smokey sweet maple flavour
What You Need To Do:
- Snip a ½ inch piece off the braid with scissors and place it into your stainless steel tea infuser
- Add other loose tea flavors like berry, lemon ginger, or just add a fresh lemon wedge in it
Sweetgrass Compote
Compote is absolutely perfect to pair with ice cream or on morning pancakes!
What You Need To Do:
- In a pot on stove place 1-2 cups of frozen mixed berries (or fresh when in season) 4 tablespoons maple syrup or honey, snip 2 inch piece of sweetgrass, and 4 tablespoons water
- Cook until berries are broken up and form a jam like consistency
- Remove sweetgrass stems and place compote into a jar or any sealed container.